Roggenbrot (rye Bread) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 package: Yeast, Active Dry
1/2 cup: , Warm Water(110-120 degrees)
1 1/2 cup: Milk, Lukewarm
2 tbsp: Sugar,
1 tsp: Salt,
1/2 cup: Molasses,
2 tbsp: Butter,
3 1/4 cup: Rye Flour, Unsifted
2 1/2 cup: Bread Flour, Unsifted
Directions:
Dissolve yeast in warm water. In a large bowl combine milk, sugar,
and salt. Use a mixer to beat in molasses, butter, yeast mixture and
1 cup of rye flour. Use a wooden spoon to mix in the remaining rye
flour. Add white flour by stirring until the dough is stiff enough to
knead. Knead 5 to 10 minutes, adding flour as needed. If the dough
sticks to your hands or the board add more flour. Cover dough and
let rise 1 1 1/2 hours or until double. Punch down dough and divide
to form 2 round loaves. Let loaves rise on a greased baking sheet
until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake
for 30 to 35 minutes. Makes 2 round loaves.
Source from luhu.jp
and salt. Use a mixer to beat in molasses, butter, yeast mixture and
1 cup of rye flour. Use a wooden spoon to mix in the remaining rye
flour. Add white flour by stirring until the dough is stiff enough to
knead. Knead 5 to 10 minutes, adding flour as needed. If the dough
sticks to your hands or the board add more flour. Cover dough and
let rise 1 1 1/2 hours or until double. Punch down dough and divide
to form 2 round loaves. Let loaves rise on a greased baking sheet
until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake
for 30 to 35 minutes. Makes 2 round loaves.
Source from luhu.jp